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Parsnip Potato Gratin

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    10 servings

Ingredients

  • 4 large potatoes, peeled and thinly sliced
  • 4 medium onions, thinly sliced
  • 3 large parsnips, peeled and thinly sliced
  • 1-1/2 cups shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream

Directions

  • Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts
3/4 cup: 412 calories, 23g fat (14g saturated fat), 84mg cholesterol, 268mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 11g protein.

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